Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor
by Crazy cooking father
Favorite
Difficulty
Easy
Time
1h 30m
Serving
4
Last year, Fei’s mother bought a few kilograms of homemade Sichuan and Cantonese sausages from a micro-shop opened by my colleagues’ old family. Although the spicy Sichuan flavor makes me unacceptable, the overall taste is quite good. Yes, you can tell that the ingredients are very good when you taste it, especially the Cantonese sausage is impressive. In addition, I have watched "The Taste of Laoguang" recently, and the variety of Cantonese delicacies and ingredients in it are mouth-watering. So in the name of experimental claypot rice, she urged her mother to buy another two catties of Cantonese sausages from the same store. It's also a coincidence that a friend who once worked with me left the industry and started a physical store of Tohoku rice. After a field visit, he finally selected a source of supply from Tohoku and mailed two bags for me to try. If you want to take his careful and honest temperament, the product must be good. In this way, the homemade Cantonese sausage, the northeast rice of my colleague, and the clay pot rice function that comes with the rice cooker at home, all the factors are combined, and this delicious rice cooker version of the pork ribs and sausages on the weekend This is how the meal was made.
At the moment when the lid was opened, there was a strong mixed aroma of rice pork ribs and wax flavor on the surface; but afterwards, slices of sausage were arranged neatly around, the braised pork ribs were in the middle, and the rice grains were full and crystal clear. The index finger has been moved; coupled with the oil penetration of the sausage ribs and the long simmering process after the lard has been drenched, a layer of golden yellow crust emerges on the side of the pot; finally it is served with braised small rapeseed and poured into the self-prepared Stir the sauce evenly and eat a bite. The oily and salty taste of the mouth blends with the full and firm taste of the rice grains. Mixing with the charred and crispy rice crust and the moderately salty and sweet slices of sausage, the whole taste buds seem to have opened up. A wonderful symphony feast. In the end, half of the pot of claypot rice was eaten completely, and even the little girl who didn't eat much meat on weekdays ate two small bowls. With such delicious ingredients, next time you will definitely try to make the original Lap Mei Claypot Rice with a real casserole!
At the moment when the lid was opened, there was a strong mixed aroma of rice pork ribs and wax flavor on the surface; but afterwards, slices of sausage were arranged neatly around, the braised pork ribs were in the middle, and the rice grains were full and crystal clear. The index finger has been moved; coupled with the oil penetration of the sausage ribs and the long simmering process after the lard has been drenched, a layer of golden yellow crust emerges on the side of the pot; finally it is served with braised small rapeseed and poured into the self-prepared Stir the sauce evenly and eat a bite. The oily and salty taste of the mouth blends with the full and firm taste of the rice grains. Mixing with the charred and crispy rice crust and the moderately salty and sweet slices of sausage, the whole taste buds seem to have opened up. A wonderful symphony feast. In the end, half of the pot of claypot rice was eaten completely, and even the little girl who didn't eat much meat on weekdays ate two small bowls. With such delicious ingredients, next time you will definitely try to make the original Lap Mei Claypot Rice with a real casserole!
